A crisp, flavorful bowl combining seafood, vegetables, and tempura flakes atop seasoned sushi rice.
# Components:
→ Sushi Rice
01 - 2 cups sushi rice
02 - 2 1/2 cups water
03 - 3 tablespoons rice vinegar
04 - 2 tablespoons sugar
05 - 1 teaspoon salt
→ Protein & Crunch
06 - 8 ounces imitation crab sticks or cooked shrimp, chopped
07 - 1 cup tempura flakes
08 - 1 tablespoon toasted sesame seeds
→ Vegetables
09 - 1 medium cucumber, julienned
10 - 1 medium avocado, sliced
11 - 2 green onions, thinly sliced
12 - 1 small carrot, julienned
13 - 1 sheet nori, cut into strips
→ Sauces
14 - 1/4 cup mayonnaise
15 - 1 tablespoon sriracha
16 - 2 tablespoons unagi sauce or teriyaki sauce
# Directions:
01 - Rinse sushi rice thoroughly under cold water until water is clear. Combine rice with water in a saucepan; bring to boil, cover, and simmer on low for 18 minutes. Remove from heat and let stand covered for 10 minutes.
02 - In a bowl, dissolve rice vinegar, sugar, and salt until fully combined. Gently fold this mixture into the cooked rice. Allow to cool until warm or room temperature.
03 - In a separate bowl, whisk mayonnaise and sriracha together until smooth; set aside.
04 - Julienne cucumber and carrot, slice avocado, thinly slice green onions, and cut nori sheets into strips.
05 - Divide seasoned sushi rice evenly into 4 serving bowls. Arrange imitation crab or shrimp, cucumber, avocado, carrot, green onion, and nori strips on top of rice.
06 - Drizzle spicy mayo and unagi or teriyaki sauce over each bowl. Sprinkle with tempura flakes and toasted sesame seeds.
07 - Serve immediately to preserve texture and optimal crunch.
